In a mixing bowl, combine 2 cups water with kosher salt, sugar and 1 tablespoon Sriracha for the brine. Mix well and set aside.

Step 2

Butterfly the chicken breasts (you should get around 6 fillets) and place them in the brine. Let them sit in the fridge for 2 hours.

Step 3

While the chicken is brining, mix the mayo, grated garlic, soy sauce and the rest of the Sriracha in a small bowl for the aioli. Set aside in the fridge.

Step 4

For the slaw, mix the cabbage, shallots, lemon juice and lemon zest in small mixing bowl. Season with seasoning salt to taste. Set aside.

Step 5

When the chicken is ready, drain thoroughly and dredge them in a mixture of the cornmeal, seasoning salt and cayenne.

Step 6

Toast the Hamburger buns till golden brown in a skillet.

Step 7

Toss the slaw with the cilantro leaves.

Step 8

With all the fixings ready, it's time to cook the chicken! In a heavy skillet over medium high, heat the oil. When it's almost to the smoking point, add in 2-3 fillets, taking care not to overcrowd them in the skillet. Pan fry them till they're golden brown and crispy on both sides, around 6-8 minutes total.

Step 9

Drain on paper towels and repeat with the rest of the chicken fillets.

Step 10

To assemble, spread aioli generously on the bottom bun and place a chicken fillet on top. Layer with the cilantro slaw and top with a bun. Enjoy while hot!